Creamy Broccoli & Cheddar Soup

Ingredients:

 ¼ cup (½ stick) unsalted butter

 ½ small onion, finely diced (about ½ cup)

 2 carrots, peeled and diced (about ½ cup)

 Salt and black pepper, to taste

 1 quart (4 cups) plus one 14.5-oz can chicken or vegetable broth (approximately 5.5 cups total)

 2 cups heavy cream

 ¼ cup instant potato flakes

 3–4 heads broccoli, cut into florets (amount depends on your preference)

 3 cups grated sharp cheddar cheese, plus extra for topping

Directions:

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and carrots, seasoning with salt and pepper. Sauté for about 4 minutes until they soften.

2. Pour in the broth and heavy cream. Bring the mixture to a boil, letting it bubble for around 5 minutes.

3. Stir in the instant potato flakes and simmer for an additional 3 minutes—this helps thicken the soup and adds a rich flavor.

4. Add the broccoli florets and cheddar cheese. Reduce heat to medium and cook for about 10 minutes until the broccoli is tender and the cheese is melted.

5. Taste and adjust seasoning with salt and pepper as needed. Serve hot, optionally topped with additional cheddar.